16 oz. wide noodles
3/4 stick butter
3 oz. cream cheese
3 eggs
1 c. apricot nectar
1 c. milk
1/2 c. sugar
1 c. apricot preserves

TOPPING:

2 c. corn flakes, crushed
1/4 c. sugar
1 tsp. cinnamon
3/4 c. butter

Cook noodles 5 to 6 minutes. Drain and rinse with hot water. Mix with butter. Place in greased 9 x 13 inch pan. Cream the cream cheese with 1/2 cup sugar, add eggs one at a time. Mix well. Alternate and add milk and nectar. Pour over noodles. Spread apricot preserves over top. Mix topping ingredients together. Place in casserole. Bake at 350 degrees for 1 hour, uncovered.